Currant Muffin Tops

Name: Currant Muffin Tops
Yield: 4 servings
Ingredients: 1/3 cup self-rising flour, sifted; 1/3 cup sugar; 9 tbsp butter, chopped, at room temperature; 3 None eggs, lightly beaten; 1/4 cup milk; 2 oz currants; None None powdered sugar, for dusting

Vegetarian Dairy

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Ingredients

1/3 cup self-rising flour, sifted ⓘ
1/3 cup sugar ⓘ
9 tbsp butter, chopped, at room temperature ⓘ
3 None eggs, lightly beaten ⓘ
1/4 cup milk ⓘ
2 oz currants ⓘ
None None powdered sugar, for dusting ⓘ

Instructions

Preheat oven to 375°F. Line 2 x 12-cup shallow muffin top pans with paper liners. For the batter, place flour, sugar, butter, eggs and milk in a large bowl. Using an electric mixer, beat on medium speed 2-3 mins, until smooth and pale. Fold in currants. Spoon heaped tbsps of batter into prepared pans. Bake 12-15 mins, until golden and firm to the touch. Cool in pans. Dust with powdered sugar to serve.

Nutrition & Diet Analysis (per serving)

658 kcal 33% DV

Protein Fat Carbs

Macronutrients

Protein 6.8g 14% DV

Total Fat 29.8g 38% DV

Carbs 92.5g 34% DV

Fiber 1.9g 7% DV

Sugar 36g 72% DV

Electrolytes

Sodium 153.8mg 7% DV

Potassium 368mg 8% DV

Cholesterol 141mg 47% DV

Vitamins & Minerals

Vitamin A 65.8mcg 7% DV

Vitamin C 58.3mg 65% DV

Vitamin D 0.4mcg 2% DV

Calcium 183.3mg 14% DV

Iron 3.7mg 21% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).

Ingredients

Instructions

Nutrition & Diet Analysis (per serving)

Macronutrients

Electrolytes

Vitamins & Minerals

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